Lime Curd Meringue Tart

Lime Curd Meringue Tart


  • Sugar Cookie Crust
  • 1 stick plus 5 tablespoons unsalted butter, softened
  • ½ cup confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream (if dough is too dry, add up to 1 tablespoon more)
  • 1 ½ cups all-purpose flour
  • Lime Curd Filling
  • ½ teaspoon unflavored gelatin mixed with 2 teaspoons cold water and allowed to bloom
  • 1 cup granulated sugar
  • Zest of 1 large lime
  • ½ cup fresh lime juice
  • 4 large eggs
  • 1 large egg yolk
  • 1 ½ sticks unsalted butter, cut into chunks
  • Meringue
  • 6 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1 cup granulated sugar


  • In the bowl of an electric mixer using the paddle attachment, cream butter and sugar on medium speed until well blended.
  • Add the egg yolk and 1 tablespoon cream and mix to combine.
  • Add flour. Blend until a dough forms.
  • Dough will be slightly wet but should not be crumbly.
  • Wrap dough in plastic wrap and flatten it into a 1 inch thick disk. Chill dough for one to two hours or up to several days.
  • Preheat oven to 375° F. On a floured work surface, roll out dough to a 12 inch diameter circle (1/4 inch thickness).
  • Gently press the dough into a 10-inch false bottom tart pan that has been sprayed with nonstick cooking spray. Roll a rolling pin over the edges of the pan to cut off excess dough.
  • Using a fork, dock bottom of tart shell. Place the tart pan onto a sheet pan.
  • Place a large piece of parchment paper on top of the dough and fill with pie weights or dried beans.
  • Bake for 12-15 minutes or until pastry is light brown and bottom is dry and doesn’t look raw. Remove from the oven. Remove parchment and pie weights or beans.
  • Allow crust to cool in pan for 1 minute. Take a few tablespoons of egg white from the egg whites needed for the meringue and, using a pastry brush, coat the bottom of the crust with the egg white. Return it to the oven for 3 minutes or until egg white is cooked and seals the crust. Allow crust to cool in pan.
  • Make lime curd: In a heavy medium saucepan, combine sugar, lime zest, lime juice, eggs, yolk and butter, and cook over medium heat.
  • Whisk constantly, cooking until the mixture thickens and butter melts.
  • Do not allow the mixture to boil.
  • Remove from the heat and whisk in gelatin.
  • Pour the lime curd through a fine mesh sieve set into a heatproof bowl over another bowl of ice water. This will stop the cooking instantly.
  • Fill the tart with the cooled lime curd and chill until cool and set.
  • Make meringue: In the bowl of an electric mixer using the whip attachment, beat the whites on high speed until very foamy. Add cream of tartar and continue to beat at high speed until soft peaks form.
  • Slowly add sugar, 1 tablespoon at a time and continue to beat until stiff peaks form.
  • Spread meringue all over tart making decorative swirls and dips.
  • Blowtorch meringue until nice and brown. Refrigerate for up to 2-3 hours or overnight.
  • Unmold tart and place on a serving platter.



Makes 1 10-inch diameter tart